Cranberry rice is a delectable combination of cranberry and green chilli paste mixed with rice in a light seasoning. A very simple recipe with a great taste and a healthy alternative to the traditional lemon rice.

Cranberries are a source of polyphenol phytochemicalsunder active research for possible benefits to the cardiovascular system, immune systemand as anti-cancer agents.

I have used cranberries in a variety of Indian recipes with great success and Cranberry Rice is one such winner.

List Of Ingredients:

For the Rice:

2 cups rice

1 cup cranberries

4 green chillies

½ teaspoon turmeric powder

3 tablespoon oil

2 teaspoon salt

For seasoning:

1 teaspoon mustard

1/2 teaspoon ullutham paruppu/broken urid dhal

Few curry leaves

A pinch asafoetida

Procedure:

Soak rice in water for half an hour. Drain and cook the rice untill ¾ done~each grain has to be separate. Let it cool

Grind the cranberries with green chillies to a fine paste. Keep aside.

Heat 2 tablespoon of oil in a kadai/pan. Add the cranberry paste, turmeric, salt and saute for about 3 to 4 minutes.

Add the cranberry masala to the rice.

Heat 1 tablespoon of oil in a kadai/pan. Add the mustard and when it splutters, add 1/2 teaspoon ullutham paruppu, asafoetida and curry leaves. Add to the rice and mix gently so as not to break the rice.

Serve hot with potato fry, appalam/papad or potato chips.

Tips:Cashews are optional. Roasted peanuts can be used instead. I have used basmati rice. Use Cranberries with nice red color which indicates they are fully ripe and they get tart only when ripe. Adjust green chillies according to your spice levels.

Anusha,I have not tried with the dried Cranberries. If I am then I would use the unsweetened cranberries and in that case soak them for sometime and grind it along with the green chillies. Let me know if you happen to try them.

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